Tropical Shrimp Salad

Dressing

1/4 cup(s) canned coconut milk
1/4 cup(s) orange juice
1 tablespoon(s) sugar
1 tablespoon(s) jalapeño pepper sauce
1 jalapeño pepper, seeded and minced
Salad

3/4 pound(s) cooked peeled shrimp, cut in half lengthwise
2 scallions, sliced
1 cup(s) Texmati or white rice, cooked according to package directions and cooled
1 can(s) (11 oz.) mandarin orange segments, drained
1 can(s) (8 oz.) pineapple chunks, drained

Directions

Combine dressing ingredients.
Stir shrimp, scallions, and dressing into rice. Gently toss in oranges and pineapple. Serve on lettuce leaves.